The ultimate pumpkin pie

Yield: 6 Servings

Measure Ingredient
¾ cup Sugar
1 tablespoon Packed golden brown sugar
2 teaspoons Cinnamon
¾ teaspoon Ground ginger
¼ teaspoon Salt
1 cup Pumpkin (16oz)
¾ cup Whipping cream
½ cup Sour cream
3 larges Eggs (beaten to blend)
\N \N Optional but super
¼ cup Apricot preserves

Directions prepare 9 in single pie crust of choice.

Filling mix first 6 ingredients together using a whisk to remove all lumps and thoroughly blend., add whipping cream, sour cream and beaten eggs. Pour into 9 inch crust. Bake at 325 F 55- 60 minutes until edges puff and center is almost set. Note; I put a ring of foil around crust edge to prevent over browning the last 15 minutes of baking.

Opitional; Apricot preserve pie... Spread apricot preserves over bottom of 9 inch pie crust then pour prepared filling into the pie crust. and bake as directed. The apricot and pumpkin combination is absolutely delicious. Submitted by marina

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